This easy Chickpea Curry, a simplified version of the classic Chana Masala, is my go-to when I’m in the mood for Indian food. Made with pantry staples, it comes together in just 25 minutes, but doesn’t skimp on flavor! For a fantastic weeknight dinner that’s vegetarian and gluten free, this recipe is a must.

Easy Chickpea Curry

The first time I ever had a chickpea, I spit it out…and then avoided them for 15 years. But then I adopted a mostly-vegetarian diet for 10 years, where the chickpea and I were BFFs.

That was so many years ago, and I’ve long returned to eating meat-based dishes, but I continue my love affair with chickpeas. This Chickpea Curry remains one of my all-time favorite recipes ever, filling, rich in fiber, and absolutely crazy delicious! Loaded with warm spices, sautéed onion and garlic, tender chickpeas, and all coated in a rich, creamy tomato-lemon sauce, it will knock your socks off.

It’s a recipe that will keep you going back for second and third helpings even when you’re full because you just can’t resist. If you’re lucky enough to have any leftovers, the next day they’re just as good, if not better.

Love the chickpea? Check out our favorite pasta e ceci and three bean salad!

How to Make Chickpea Curry Step by Step

Cook aromatics and spices: In a medium saucepan, heat ¼ cup oil on medium-high. Combine 1 large sweet onion, 1 tbsp minced fresh ginger, 3 cloves garlic, 2 tsp sugar, 2 tsp curry powder (such as Madras), and 2 tbsp tomato paste. Sauté and stir frequently for about 3 minutes.

Add remaining ingredients: Add ½ cup vegetable broth, 15 oz. can chickpeas, 15 oz. can petite diced tomatoes, 1 tbsp lemon juice, 1 tsp salt, and black pepper, to taste.

Bring to a simmer and cook, stirring occasionally, for 10 minutes or so, until chickpeas are soft, but not mushy. Stir in 2 tbsp butter until melted.

Add spinach: Stir in 4 cups spinach and cook for 1-2 more minutes, or until spinach wilts. Taste and adjust seasoning, if necessary.

Serve: Serve in shallow bowls over cooked hot rice.

How to Store Chickpea Curry

Cool completely and then store leftovers in an airtight container in the refrigerator for up to 4 days.

Place leftovers in an airtight freezer-safe container and freeze for up to 2 months. Let thaw overnight in the refrigerator.

What to Serve with Chickpea Curry

I always serve this over some type of white rice—long-grained, basmati, or jasmine rice are all great choices, or for a lower-carb option, make cauliflower rice. Don’t forget to make a batch of naan bread to mop up the delicious sauce. I’ll sometimes make a cool cucumber tomato salad to give balance to this dish and round out the meal.

Other Vegetarian Recipes

• Curry Rice (with Cauliflower)
• Pasta e Ceci
• Borscht (Beet Soup)
• Chile Relleno